#the lid is from a salsa jar

[mudzsoup]

the print thing failed so i have to paint in the design by hand, but its ok because i like painting

[portsinastorm]

Penelope: Can you open this jar? Derek: *twists the lid, fails* Emily: *snorts, tries it, also fails* What the-- Hotch: *takes it from Emily, uses a towel, still fails* Damn it. JJ: *rolls her eyes, grabs the jar, taps the lid against a wall, tries it, nothing happens* What is this jar made of? Spencer: *takes the jar and drops it* Penelope: That was for my salsa. For nachos. For family movie night. Spencer: You said to open it, it's open-- Derek: Run, pretty boy, run. Rossi: *goes to his secret stash to grab another bottle of salsa while Penelope chases Spencer around the BAU*

[disaster-kitchen]

Campfire Pork Shoulder Tacos

5lbs pork shoulder, trimmed and cut into 2" cubes

1-2 cans of beer- you want like. A lager? Probably not an IPA, and a stout is going to be too dark. (This year was a can of Great Lakes Mexican lager and then half a can of their amber lager.) You can also use stock or water if you want.

Marinade (I mix the day before in a mason jar for easy transport, but I forgot to take a picture):

Equal parts orange juice and lime juice, fresh squeezed; approx 1 large orange and 3-4 limes (about 1/2c each)

1tsp dried cilantro

1tsp dried oregano

1-2 tsp whole cumin seeds (or 1 tsp ground, but really, get the seeds)

Pepper

2 1/2tsp salt

1 head garlic, peeled, crushed- approx 5-7 cloves (I would honestly recommend more garlic.)

Dump your pork and marinade into a ziploc bag and jhuzh it around, then throw it back in the fridge/cooler for about 2 hours while you get your fire burning down to coals.

In a cast iron dutch oven, add the pork and marinade/juices, one can of beer, and maybe a little extra salt and pepper. Slap the lid on and chuck it in some banked coals or a 325 degree oven until the meat is fork tender- check it in an hour. Take the lid off for the last half hour to cook down the juices and let the meat get a little smoke.

Warm your tortillas by the fire on the pot lid, and serve with sour cream, fresh cilantro, pickled onions, and some hot sauce. Cheese, guacamole, and salsa were also present but I'm a purist.

5lbs of pork will feed 6 very hungry people with nothing left over except regrets about overeating.

Some notes!

If you want to scale up, increase the amount of marinade liquid. If you want to scale down, reduce the salt.

This year it was done in 90 minutes (alarmingly ahead of schedule); last year the fire died and it took closer to 3 hours. Your cook time is going to be variable depending on your fire and how well trimmed the meat is. I have made this in an oven, but I do not remember how long it took.

If all the liquid cooks off, things will start getting crispy, which is great! Highly recommend. Just watch it, because you can go from deliciously crispy to charcoal very quickly.

Add more liquid if you're worried about things getting charred- more citrus, beer, or even water is fine. (Or all three, if you're ahead of schedule by 2 hours and panicking about things burning. You, too, can find yourself crouched over the fire like some kind of goblin, squeezing an orange into pulp with your bare hands.)

I added: the juice of 1 orange and 2 limes, half a can of amber lager, and a few glugs of water so the bottom of the pot and half the pork was submerged. The whole thing simmered for another half hour, and the liquid immediately turned into gravy. Delicious, delicious gravy.

I will probably try to replicate these conditions next year, without the panic. If I can pull it off, I'll figure out more consistent instructions. Or I'll have to make tacos more than once a year, oh nooooo.

The reviews for this year: "Wow, you can really taste the panic! This is the best batch so far!"

[suckitsurveys]

What type of milk do you like to drink? I don’t typically like to drink milk on it’s own but sometimes if we buy milk for cooking (usually whole) I will drink it with something chocolatey or a PB&J so it doesn’t go to waste. I will typically use oat or coconut milk in coffees though.

Do you have a first aid kit at home? Not really a “kit” but we have most of the components that would go in one in our cabinets.

What’s the absolute bare minimum in terms of facilities when you’re camping? I need at least a somewhat comfy place to sleep and some electricity and somewhere to go to the bathroom.

How many places have you lived in your life? I’ve always lived in Chicago.

Are your parents dog or cat people? Is that different or the same as you? My mom was an animal lover in general and my dad was the stereotypical “get these damn animals out of my house” but then ended up loving them kind of dad. He was more-so that way with our dog Cosmo my mom brought home when I was 17. He was a shih tzu and my dad called him a little rat but then they became best friends and when Cosmo passed my dad bawled like a baby. He’s been talking about getting another dog but is afraid to commit to it because it’s been getting a little harder for him to walk.

What’s your favourite flavour of potato chip? Potato? Kettle cooked jalapeno. Chips in general? Salsa Verde Doritos.

What’s the longest your hair has ever been? How long is it now? Mid-back. It’s just a little shorter than that right now.

What video games remind you of your childhood? Super Smash Bros.

What does your body wash or soap smell like? It’s like ocean scented or some shit.

Are there are sounds that bother you on a visceral level? Metal scraping against metal sends me into a rage.

What was the last thing you bought online? I just ordered a new bra.

Name something you always have in your fridge. Water.

Have you ever had to hire a lawyer? Why? Nope.

Have you taken a walk today? Did you see any dogs? Nope.

What vegetable do you really hate? Are water chestnuts a veggie?

Does your family have any traditions or rituals? Oh yeah, mostly centered around holidays and birthdays, of course.

If you could learn any language, what would it be? Spanish.

What was the best thing that happened today? Something that seems minor can still be awesome. They just posted a “first look” at the new Saturday Night movie.

Have you ever donated money to a charity? Which one? A bunch to the ASPCA and I have a monthly automatic donation to a charity for abortion rights.

Did you have a large circle of friends in high school? No.

Would you ever get a matching tattoo with someone? I have 5 tattoos that match with other people: heart shaped sunglasses with Ellen, a tree with some red birds on it with my sister, and Snoopy, BoJack, and Brendon from Home Movies with Sarah.

What time do you usually go to sleep? 10pm-11pm on work nights.

Do you have a job? Yes.

What colour are the plates in your kitchen? They black and white.

What was the last gift you received? Ellen sent me a Kuchi Kopi (Bob’s Burgers) cookie jar for my kitchen but for some reason it didn’t come with a lid.

What is your Chinese zodiac animal? Snake.

Are you inside right now? If you’re home, what room of the house are you in? I’m inside at my job.

Are you good at remembering faces? Yes but bad at names.

What will you do after this survey? Maybe another. I’ve been on a kick lately because I’ve been locking myself out of social media during the day so now I’ve been distracting myself with this instead of working hahahahahahah.

[gwentrification]

the sensual thrill of finally opening the jar lid of the chipotle salsa you got from the store

[red-mercer]

This chili takes less than an hour, from start to serve. Recipe below ofc, it's a refinement of one I posted many moons ago

Cheater's Chili

4 lbs. ground protein, cheap and fatty (I like to use two different ones like beef and pork, loose sausage works wonderfully too)

1-2 white or yellow onions, chopped as fine as you can stand

2 cans of Ro-Tel diced tomatoes or an equal volume of your favorite salsa

2 cans of chili beans (I like using black and pinto)

2.5 oz or so of chili powder (a whole small bottle or weigh it out from your Costco stash)

½ tsp. garam masala

As much garlic as you want, the minced stuff from a jar is fine

Whatever other seasonings you deem appropriate, this is VERY hard to fuck up

Procedure:

Chop your onions. A vegetable chopper is worth the investment, you just have to peel and quarter them before pushing them through the cutters and it saves so much time and risk. Anyway, throw your chopped onions into a big pot and then dump in the protein, being sure to remove any "meat diapers" that wind up in the pot. Add all the spices and then turn the heat on medium-style. Using some sort of spatula, break up your protein into roughly cherry sized pieces as you stir it all together, then cover your pot and let it cook for about 20 minutes, enough time for all the meat to brown.

Open up the cans (if you don't have an edge-cut can opener, put a magnet on the lids before you open for easy and safe removal) and dump them into the pot, liquid and all. Fold this into the mix with a different spatula from before to avoid cross contamination, then cover your pot and let it go until it simmers, this takes about another ten minutes. Take the lid off, marvel at your chili, and serve it up with crackers and milk/alcohol.

[jazzeria]

I made a hot sauce!  

On 23 Apr, I roughly blended some habaneros, garlic, onion, and some fruit, added salt and a bit of whey, placed a circle of film on the surface, and put an airlock lid on the jar.  

The mixture was dense and chunky, and as fermentation got underway, gas bubbles would get trapped, leading to a “spongy” texture.  

This was also my first time fermenting fruit this way, and I’m not sure if it was the sugar content or what, but this ferment stank!  It smelled like weird cheese.  

After a few weeks, I realised the film was ineffective: with all the bubling, the film got jostled around too much, and eventaully I noticed a white growth developing (kahm yeast).  I did away with the film entirely, opting to try topping with brine (2-2.5% saline solution).  

That wasn’t very effective and the kahm persisted.  I switched to using a fermented brine from salsa.  Eventually, the additional liquid mixed with the original brine, creating a looser texture that allowed the gas bubbles to escape to the top.  But I can no longer tell you exactly what’s in this hot sauce.  

We’ve had a streak of hot weather here, and I’ve been struggling to keep my ferments cool; so there’s been a lot of kahm yeast development.  On 1 Jun, I finally decided it was time to finish this hot sauce.  

I strained out the liquid, which produced a very thin and spicy hot sauce (like 9/10 for me).  

The solids, I continued processing, adding more fruit and mild red peppers to reduce the heat.  I also added salt and sugar, then pressed the mixture through a sieve twice.  It has the consistency of ketchup and I’d rate it a 4/10 spiciness.  It could go sweeter or more acidic--I just have to decide on a direction, but I want to think on it.  

The solids leftover from the sieve, I spread on a sheet of parchment and let dry on a wire rack under a mesh dome.  I’m hoping to get a dry condiment out of this, something to sprinkle over scrambled eggs (or anything else what benefits from cheese and hot sauce flavours).  

We’ll see how this goes!  

[growthgridbyamazon]

𝕭𝖆𝖑𝖑 Wide Mouth Glass Mason Jars with Lids and Bands - Quart Size 32 Ounce (Pack of 3) | Used for Canning, Pickling, Juice, Jam, Jelly.

Buy Now : https://www.amazon.com/dp/B0DKFVW4JW

About this item

⚫ Versatile glass Mason jars for canning and crafting

⚫ Includes 3 of 32oz Wide Mouth jars with lids and bands

⚫ Ideal for creative preserving and storing

⚫ Great for gifting and crafting

⚫ BPA-free, Made in USA

Product Description

Featuring a classic design that offers ideal versatility for canning and crafting projects, 𝕭𝖆𝖑𝖑 Regular Mouth glass Mason jars help capture your creativity. These Mason jars with lids have a timeless design that moves effortlessly from the panty to the table, and are great for preserving fresh recipes such as salsas, syrups, sauces, fruits, and vegetables. In addition to preserving, these Regular Mouth Mason jars are also great for serving, creative decor, and gift giving. The included lids and bands create airtight seals while canning to keep your creations fresh and delicious.

[foodylands]

Foody Lands: Stocking Up with Healthy Canned Tomato Sauce

In the bustling world of culinary delights, stocking up on versatile and nutritious ingredients is key to quick, delicious meals. Among pantry essentials, canned tomato sauce stands out as a hero for many dishes. When prepared healthily, it can elevate your cooking while ensuring you maintain a wholesome diet. Let’s explore how you can stock up on healthy canned tomato sauce and make the most of this kitchen staple.

The Benefits of Canned Tomato Sauce

Canned tomato sauce is incredibly convenient and versatile. It serves as a base for numerous recipes, from classic pasta dishes and hearty stews to spicy curries and zesty salsas. Beyond its culinary versatility, tomato sauce is packed with nutrients. Tomatoes are rich in vitamins A and C, potassium, and antioxidants like lycopene, which has been linked to numerous health benefits, including reduced risk of heart disease and certain cancers.

Choosing the Right Ingredients

Creating a healthy canned tomato sauce starts with selecting quality ingredients. Here’s what you need:

Fresh Tomatoes: Opt for ripe, organic tomatoes. Varieties like Roma or San Marzano are ideal for their rich flavor and low water content.

Herbs and Spices: Basil, oregano, garlic, and bay leaves are classic choices. Fresh herbs offer vibrant flavors, but dried herbs can be used for convenience.

Olive Oil: A small amount of extra virgin olive oil adds richness and helps in the absorption of fat-soluble vitamins.

Natural Sweeteners: If a touch of sweetness is needed, use natural sweeteners like honey or a small amount of organic sugar instead of processed sugars.

Salt: Use sea salt or Himalayan pink salt sparingly to enhance flavors without excessive sodium intake.

The Process of Making Healthy Canned Tomato Sauce

Prepare the Tomatoes: Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to an ice bath. This makes peeling easier. Once peeled, chop the tomatoes into small pieces.

Cook the Sauce: In a large pot, heat a bit of olive oil and sauté minced garlic until fragrant. Add the chopped tomatoes and cook on medium heat. Stir occasionally to prevent burning.

Season and Simmer: Add your choice of herbs and spices. Let the sauce simmer for about an hour, allowing the flavors to meld. Taste and adjust seasoning with salt and a natural sweetener if needed.

Blend and Thicken: For a smooth sauce, use an immersion blender to puree the mixture. If you prefer a chunkier texture, blend only a portion of the sauce. Continue to simmer until the sauce reaches your desired thickness.

Can the Sauce: Sterilize your canning jars and lids. Fill the jars with the hot sauce, leaving about half an inch of headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for about 35-40 minutes, adjusting for altitude if necessary.

Tips for Storing and Using Your Canned Tomato Sauce

Label and Date: Always label your jars with the date of canning. This helps in using the oldest stock first and ensures safety.

Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place. Properly canned tomato sauce can last up to a year.

Creative Uses: Use your healthy canned tomato sauce as a base for soups, stews, pasta dishes, pizza, and more. Get creative by adding different herbs, vegetables, or proteins to customize each dish.

Conclusion

Stocking up on healthy canned tomato sauce is a smart move for any home cook. By controlling the ingredients, you ensure a nutritious, flavorful product that enhances your meals. Whether you’re a seasoned chef or a kitchen novice, mastering the art of making and canning tomato sauce is a rewarding endeavor that pays off in delicious, healthful meals. So, roll up your sleeves, gather your tomatoes, and start canning – your future self will thank you!

[imaginebookscompany]

Preserving Perfection: Beginner's Canning Handbook | Food Preservation, Home Canning, DIY

Unlock the Secrets of Home Canning with Preserving Perfection: Your Ultimate Guide to Food Preservation

In an age of mass-produced, preservative-laden foods, the art of home canning is making a comeback. More and more people are rediscovering the joy and satisfaction of preserving their own food, whether it's to capture the peak freshness of seasonal produce, create unique flavor combinations, or simply have a pantry stocked with delicious, shelf-stable foods. However, for those new to the world of home canning, the process can seem daunting and intimidating. That's where "Preserving Perfection: A Beginner's Handbook for Canning Enthusiasts" from Imagine Books comes in.

Mastering the Fundamentals of Home Canning

This comprehensive guide starts by covering the essential fundamentals of home canning, ensuring that even complete beginners feel confident and prepared to embark on their canning journey. The book delves into the science behind canning, explaining the importance of pH levels, acidity, and proper processing techniques in creating safe, shelf-stable foods. It also provides an overview of the necessary equipment, from water bath canners and pressure canners to jars, lids, and specialized tools, helping readers assemble their canning toolkit with ease.

Exploring the Art of Water Bath Canning

One of the most popular and accessible methods of home canning is water bath canning, which is ideal for high-acid foods such as fruits, jams, jellies, and pickles. "Preserving Perfection" offers a step-by-step guide to the water bath canning process, complete with detailed instructions and helpful illustrations. Readers will learn how to prepare their ingredients, fill their jars, remove air bubbles, and process their jars in a water bath canner to achieve a proper seal. The book also includes a variety of delicious recipes for water bath canned goods, from classic strawberry jam to tangy dill pickles and zesty salsa.

Mastering the Technique of Pressure Canning

For low-acid foods like vegetables, meats, and soups, pressure canning is the recommended method for safe preservation. "Preserving Perfection" provides a thorough introduction to pressure canning, explaining the science behind the process and the importance of using a pressure canner to achieve the necessary temperatures for killing harmful bacteria. The book walks readers through the steps of pressure canning, from preparing their pressure canner and jars to processing their foods and ensuring a proper seal. Readers will also find a selection of tasty pressure canned recipes, such as hearty vegetable soup, tender chicken in broth, and flavorful green beans.

Exploring the World of Fermentation

While not technically a canning method, fermentation is another way to preserve foods and create unique flavors. "Preserving Perfection" dedicates a chapter to the art of fermentation, covering the basics of lacto-fermentation and providing recipes for fermented foods like sauerkraut, kimchi, and fermented salsa. Readers will learn how to create an anaerobic environment, monitor their ferments, and achieve the perfect balance of tanginess and crunch.

Mastering the Art of Flavor Combinations

One of the joys of home canning is the ability to experiment with unique flavor combinations and create your own signature recipes. "Preserving Perfection" encourages readers to think outside the box when it comes to canning, providing inspiration and guidance for creating custom flavor blends. The book offers tips on pairing fruits and vegetables, incorporating herbs and spices, and balancing sweet, sour, and savory notes to create truly memorable canned goods.

Ensuring Food Safety and Quality

Throughout the book, food safety is a top priority. "Preserving Perfection" emphasizes the importance of following proper canning techniques, using tested recipes, and adhering to recommended processing times and temperatures. The book also covers common canning mistakes and how to troubleshoot issues like seal failures, discoloration, and spoilage. Readers will learn how to properly store their canned goods and how to identify signs of contamination or spoilage.

Connecting with the Canning Community

Home canning is not just a practical skill but also a vibrant community of enthusiasts and hobbyists. "Preserving Perfection" encourages readers to connect with other canners, whether it's through local canning clubs, online forums, or social media groups. The book provides tips for finding canning resources in your area, such as extension offices and master food preserver programs, and suggests ways to share your canned goods and recipes with friends, family, and the broader canning community. In conclusion, "Preserving Perfection: A Beginner's Handbook for Canning Enthusiasts" from Imagine Books is an essential resource for anyone interested in learning the art of home canning. Whether you're a seasoned gardener looking to preserve your harvest or a home cook seeking to create delicious, shelf-stable foods, this comprehensive guide will walk you through the process step-by-step, from mastering the fundamentals to experimenting with unique flavor combinations. With its emphasis on food safety, quality, and community, "Preserving Perfection" is the perfect companion for your home canning journey. Read the full article

[homededcor]

Manufacturer: Elama UPC: 602573512234 Model Number: EL-379     here’s the flavor of the day ! 

[ajackofthecraftsandamasterofnone]

Container Measurements

Okay so I'm putting all the measurements for how much wax my jars/mold can hold here. I have so many pieces of paper that have calculations on them scattered all over the place. And some of them are wrong! Because I would occasionally forget to zero out the container before weighing the water!!! So anyway, here is a list of measurements/calculations so hopefully i won't have to do this again...for these containers anyway.

>>Amber Jars from Jar Store (I probably won't get these anymore because the jar and lids together are kinda expensive. Found some slightly cheaper ones elsewhere).

8% F.O. = 13.7g , 60% Coco Apricot Creme = 103.2g, 40% Pillar of Bliss = 68.8g

I didn't have a free jar to redo the calculations but these are correct based on the...seven? candles I made already.

>>Uline Jars (I won't be using these jars anymore due to not agreeing with the owners of the company. but thankfully I found 2-3 other suppliers that have the same type of jar!)

Jar weight = 298g, water weight = 378g, Full wax = 325g Half wax = 208g

325 divided by (106%) = 306 wax 325 - 306 = 19g F.O.

172 divided by (106%) = 162g wax 172 - 162 = 10g wax

172 divided by (108%) = 159g wax 172 - 159 = 13g F.O.

325 divided by (108%) = 300g wax 325 - 300 = 25g F.O.

>>Salsa Jar from Jar Store (I probably won't buy more of this type mainly due to not liking the style. It's more tall and skinny rather than short and squat).

Jar weight = 258g. water weight = 380g, Full wax = 327g Half wax = 178g

327 divided by (106%) = 308g wax 327 - 308 = 19g F.O.

178 divided by (106%) = 167g wax 178 - 167 = 11 g F.O.

327 divided by (108%) = 302g wax 327 - 302 = 25g F.O.

178 divided by (108%) = 164g wax 178 - 164 = 14g F.O.

>>16oz jar from Fillmore

Jar weight = 288g, water weight = 382g, Full wax = 328g, Half wax = 160g

328 divided by (106%) = 309g wax 328 - 309 = 19g F.O.

160 divided by (106%) = 151g wax 160 - 151 = 9g F.O.

328 divided by (108%) = 303g wax 328 - 303 =25g F.O.

160 divided by (108%) = 148g wax 160 - 148 = 12g F.O.

>>Scoopable Jars from amazon (I didn't redo/re-check my calculation because the formula for scoopable are a bit different since they contain F.O., oils, and wax. From what I've seen the ratio between wax and oil is around 50-50. So i'm just gonna put the formal that doesn't account for the extra oil).

water weight = 196g

169 divided by (106%) = 159g wax 169 - 159 = 10g F.O.

169 divided by (108%) = 156g wax 169 - 156 = 13g F.O

I'll make another post for my silicone molds, since a lot of those molds are thin, they only need like 1g of F.O. Which makes going through the effort to calculate them seem pointless. But I suppose it wouldn't be if I had multiple of each mold, but I don't even though I probably really should.

[ajthinks]

Inktober Day 25

This is from the official daily Inktober 2022 prompt list that I have, once again, repurposed for my own writing uses.

Inktober Day 25: Tempting

Rin stood on tiptoe, arching his back and craning his neck to peer atop the counter. He’d seen Mami pile all the cookies in a big jar after breakfast, but he didn’t see it now.

“Charj baina ooooo?” Nika asked…something. Rin didn’t know Obrunese, but he knew Nika enough now to know that his brother had asked a question.

“Shhh!” he insisted, one pudgy hand slapping over Nika’s lips. “Grandmother’ll hear you!” He shook his head at the other boy, curls bouncing erratically around his head. Slowly, Nika mirrored the gesture.

“Guhranmuh no?”

“Yah, she’ll know, and we’ll both be in trouble.”

Rin stretched back up on his tiptoes, holding on to the edge of the wooden counter as he tipped back to see as much as he possibly could. Beside him, Nika rubbed his chin like Dad did and muttered to himself. “Guhranmuh no…”

“Gimme a boost,” Rin huffed finally, dropping back down.

“Huh?”

Rin mimed kneeling and jumping.

Confused but a good sport, Nika knelt on the tiled floor of the kitchen. Rin clambered atop him, and from there to the counter.

“Ah! Rin!” Nika jumped to his feet, hands grabbing at the edge of the counter.

“Shhhhh!”

Nika stared worriedly up, backing up until he could see Rin properly. “Magadgüi…magadgüi bid zügeer,” he glanced towards the open doorway. “…l asuukh kheregtei.”

“Sure,” Rin answered, busily shoving big jars of salsa and flour away from a squatter jar behind. “Whatever you want.” He pulled the heavy clay jar forward. The tantalizing smell of plantain wafted from beneath the lid. “I think I found them!”

He eased the jar to the edge of the counter. “Can you catch?”

Nika frowned, even as he held up his short arms. “Zis bahd!”

“Shhh!”

“Rin!”

Both boys jerked up at Mum’s voice. “What are you doing?” She rushed forward, snatching Nika up with one arm and stopping the rolling jar with the other.

She stared hard at Rin until he fidgeted. “If you wanted one you should have asked.”

“Bi tegj khelsen!” Nika fumed.

[findusales]

Check out this listing I just added to my Poshmark closet: New - 32 oz Ball wide mouth metal canning lids- new, never used 10 per lot..

[myntramiller]

KitchenAid KSB560MC 5-Speed Blender with Polycarbonate Jar: Powerful Blending Performance and Versatility

The KitchenAid KSB560MC 5-Speed Blender with Polycarbonate Jar is a reliable and efficient kitchen appliance that brings exceptional blending performance to your fingertips. With its powerful motor, versatile speed options, and durable construction, this blender is designed to meet the needs of home cooks and culinary enthusiasts alike. In this comprehensive review, we will delve into the key features and benefits of the KitchenAid KSB560MC, highlighting its blending power, ease of use, versatility, and overall performance.

Blending Power: Unleash the blending potential of the KitchenAid KSB560MC with its robust 0.9 horsepower motor. This powerful motor ensures that even tough ingredients, such as frozen fruits and fibrous vegetables, are effortlessly blended to perfection. Say goodbye to chunky textures and enjoy smooth and consistent results every time you use this blender. Whether you're preparing smoothies, soups, sauces, or dips, the KitchenAid KSB560MC can handle a wide range of recipes with ease.

Versatile Speed Options: The KitchenAid KSB560MC offers five different speed settings, allowing you to customize the blending process based on your desired texture and consistency. From gentle stirring to high-speed blending, the varying speed options cater to different ingredients and recipes. Whether you're looking to create a silky-smooth smoothie or a chunky salsa, this blender has the versatility to meet your needs. Additionally, the pulse function provides bursts of power for precise control over blending, particularly useful when incorporating chunky ingredients or achieving desired texture.

Durable Construction: The KitchenAid KSB560MC is built to last. It features a sturdy base and a polycarbonate blending jar that ensures durability and long-lasting performance. The polycarbonate jar is not only lightweight but also shatter-resistant, providing peace of mind during use. Additionally, the jar is dishwasher-safe, making it convenient for daily use and easy cleaning. The stainless steel blades are sharp and resilient, capable of handling tough ingredients and maintaining their cutting performance over time. With the KitchenAid KSB560MC, you can rely on its durability for all your blending needs.

User-Friendly Design: The KitchenAid KSB560MC is designed with user convenience in mind. The blender's intuitive controls and easy-to-read buttons make operation a breeze. Whether you're a novice or an experienced cook, you'll appreciate the simplicity and ease of use this blender offers. The pitcher's comfortable handle provides a secure grip, allowing for safe and stable pouring. The jar's secure lid prevents spills and splatters during blending, ensuring a mess-free experience. With its user-friendly design, the KitchenAid KSB560MC makes blending a hassle-free and enjoyable process.

Effortless Cleaning: Cleaning up after blending is a breeze with the KitchenAid KSB560MC. The blender's jar, lid, and blades are all dishwasher-safe, simplifying the cleaning process and saving you time and effort. The removable blade assembly makes it easy to clean hard-to-reach areas, ensuring thorough hygiene and preventing the buildup of food residue. With easy cleaning in mind, you can enjoy the benefits of the KitchenAid KSB560MC without the hassle of extensive cleanup.

Compact and Space-Saving: The KitchenAid KSB560MC blender is designed to fit seamlessly into your kitchen. With its compact size, it is perfect for kitchens with limited countertop space. The blender's sleek design and small footprint make it easy to store when not in use, maximizing kitchen space and maintaining a clutter-free environment. Whether you have a small kitchen or simply prefer a blender that doesn't take up much space, the

KitchenAid KSB560MC offers a practical solution.

Reliable Performance: When you invest in a KitchenAid appliance, you can expect reliability and performance. The KitchenAid KSB560MC lives up to those expectations, providing consistent blending results and lasting durability. Backed by KitchenAid's reputation for producing high-quality kitchen appliances, the KSB560MC is built to withstand daily use and deliver reliable performance over time. With proper care and maintenance, this blender is sure to become a dependable kitchen companion.

In conclusion, the KitchenAid KSB560MC 5-Speed Blender with Polycarbonate Jar is a powerful and versatile blending appliance that offers exceptional performance in the kitchen. With its blending power, versatile speed options, and durable construction, it can handle a wide range of recipes with ease. The user-friendly design and effortless cleaning make it a convenient choice for everyday use. Whether you're a culinary enthusiast or a casual home cook, the KitchenAid KSB560MC is a reliable and efficient blender that will elevate your blending experience.

[vaspider]

What are those?👀 And would you teach us? Ok no that's too much maybe, point us in the right direction to resources to learn how to make … Forgot the word of bottling things uuighhhh

Canning is the term you are looking for. :)

In this cabinet we have:

Jams & Jellies

grape jam (grapes from my backyard)

plum jam (neighbor's tree)

fig jam (other neighbor's tree)

lemon jelly

kiwi jam

blackberry jam

low-sugar blackberry jam

strawberry jam

Pickles

pickled beets

dill pickles

Dinners

chicken, veggies & gravy

"pot roast in a jar" (beef & veggies)

chicken curry

french onion soup

chili

Savory

salsa

Singapore chili sauce

basalmic caramelized onion

As far as "can I teach you," there are a lot of good resources online, and I can recommend a few books. I cannot stress enough that canning is not hard, but that you must follow the instructions very carefully. Botulism is no joke.

Do:

Read the entire process several times.

Have everything ready before you start.

Start with water bath canning.

Make sure that you are using the right method of canning (water bath vs. pressure canning) for the food type. Water bath canning is only for acidic foods (ph below 4.6).

Use recipes only from vetted, known sources. This is not a time to use random website recipes. Reputable. Sources. Only.

Use only name-brand jars and lids. Seriously, don't fuck around. Ball/Mason, Kerr. That's it. (I only use Ball jars because that's what my mom and grandmother used.)

Use a very long-handled spoon to stir jam, or wear grill gloves. I have scars from jam splashes. :) We ended up buying a wooden paddle usually used for stirring crab boils or gumbo.

Check your jars every time to make sure the rims are not chipped and the jars are not cracked.

Be careful looking up videos, or just skip looking up anything on YouTube. You may fall into white supremacist YouTube via the prepper route real fucking fast. Also, you may find people who tell you that you can safely use an Instant Pot as a pressure canner or reuse lids or whatever and YOU CANNOT DO THOSE THINGS.

Make sure any vinegar you use is 5% vinegar. Some companies are putting out 4% vinegar and that is not acidic enough.

Use your bubble popper to make sure there are no bubbles hiding along the sides of your jar. Bubbles add to your head space, and can cause spoilage or seal failure.

Get yourself a set of reusable jar lids for after the jars are open and in your fridge. Much less annoying than the 2-piece lids once stuff is open.

Accumulate stuff slowly. You can start out with a stock pot and a hand towel and some jars.

Buy your jars and lids (and as much stuff as you can) at your local hardware store. It's cheaper than Amazon, and also your local store.

Use white or apple cider vinegar when called for by the recipe. Other vinegars may not be acidic enough. (Rice vinegar isn't.)

Use bottled lemon juice when called for by the recipe. Fresh lemon juice may or may not be acidic enough. Bottled will be consistent.

Don't:

Substitute ingredients unless the recipe says you can.

Ever ever ever put dairy or any kind of flour or powdered starch (tapioca starch, etc.) in things you're canning.

Use an Instant Pot for canning. No, it does NOT get up to sufficient pressure. I don't care what that YouTube video says.

Use broth concentrate or bouillon if a recipe calls for broth. (They pretty much always have vegetable starches in them.) Unless you're using homemade broth from a recipe in your canning book, just buy the boxed stuff. Yes, you're mostly paying for water, but seriously, safety.

Try to use your grill gloves or hot pad to pick up jars out of the water. Always use a jar lifter.

Cut corners or try to rush. Take. Your. Time.

Use anything but very fresh vegetables, fruits and meats.

Touch the underside of the jar lid with your fingers after you wash the lids as you prepare them for use. Go wash that lid again.

Reuse jar lids for another batch. They won't seal properly again. I can't say this enough: DO NOT REUSE THE INNER LIDS. You can reuse the rings.

Put jars in a water bath canner directly on the bottom of the pot. If you don't have a rack, put a hand towel on the bottom of the pot.

Leave the rings on your jars after they've cooled. This can cause a 'false seal,' where you can't tell that the jar's seal has failed, and that's a botulism party.

Forget to measure the head space in your jars. Seriously. Do it. Every time. (See the funnel I use, below. Makes it easy. Check it every time.)

Forget to wipe the rim of the jar with a clean damp cloth before putting the lid on. Food particles on the rim can affect your seal. (For foods containing animal fats, dip the cloth in vinegar to make sure you wipe away all of the fat. Water won't do the trick.)

Websites:

USDA Guide to Home Canning

National Center for Home Food Preservation

Basics of Home Canning

How to Can (Ball/Mason)

Canning Foods At Home (has good instructions on how to dispose of food which may have botulism toxin in it)

(Everything from here down is something I own and personally use.)

Books:

The All New Ball Book Of Canning And Preserving - lots of pictures and diagrams. My favorite beginner's guide. Also contains recipes which show you how to incorporate what you've preserved into your meals.

Ball Complete Book of Home Preserving - fewer pictures, lots and lots and lots of recipes.

The Complete Guide to Home Canning: Current Printing | Official U.S. Department of Agriculture Information Bulletin No. 539 (Revised 2015)

Tools:

Progressive Canning Scoop - This thing changed the game for me. Every scoop is a half pint. It hangs on the edge of the pot, so it doesn't need a plate on the stove to sit on.

Progressive Canning Funnel - Ditto this. It has a head-measuring marking set on the 'feet' of the funnel. The funnel has feet! It doesn't make a mess.

Canning Essentials - A good, inexpensive starter set. I use most of this and then my upgraded funnel.

Progressive Reversible Stainless Steel Canning Rack

Presto Pressure Canner - this is an investment, when you're ready to move up to pressure canning.

I also recommend having ph test strips to check the acidity of things you're water bath canning. Better safe than sorry.

So I've been busy.

This isn't even all of it.